2, pork belly cut into large pieces;

3. Put the chopped pork belly into the pot and add cold water;

4. After the fire boils, let the meat spit out blood foam;

5. Take out the meat and wash it with warm water. Control dry water;

6, kelp cold water pot;

7. Boil the fire and remove it for use;

8. Drain oil from the hot pot;

9. Add onion, ginger and garlic and stir-fry until fragrant;

10, add Chinese prickly ash anise and stir-fry tsaoko for fragrance;

1 1, stir-fry pork belly and cook cooking wine (cooking wine must be cooked while it is hot to remove the fishy smell);

12, until the skin is tight, add oil and stir fry, and add soy sauce;

13, stir evenly;

14, change the glass pot or casserole and add enough boiling water to boil;

15, turn off the fire and stew for 40 minutes;

16, put the knot into the sea;

17. Turn off the fire after boiling and add salt, sugar and pepper to taste.

18, kelp becomes soft and tasty, and it can be served.